ROASTED LEG OF LAMB WITH RASPBERRY GLAZE
Number Of Ingredients 9
Steps:
- Using the tip of a knife, make small slits evenly over leg of lamb and insert garlic slivers into each. In small bowl, mix together jam, wine, mustard, rosemary leaves, and pepper. Brush lamb with 1/4 cup sauce mixture and place fat-side-up in roasting pan. Bake at 350° for 20 -25 minutes per pound for medium rare (160° internal temperature). For more well-done meat, add 5 minutes per pound. Pour remaining sauce over lamb during last 40 minutes of cooking time. Remove lamb to warm platter and let stand 15 minutes. Meanwhile, pour lamb drippings into saucepan. Remove excess grease. Mix broth, cornstarch, and reserved 2 tablespoons red raspberry jam and whisk into drippings. Cook over medium heat, continuing to whisk until sauce thickens. Serve gravy hot with sliced lamb. Fun Fact: The Bonneville Salt Flats are a 30,000-acre salt (potash) floor ranging from one to six inches thick, and are actually the bed of what was ancient Lake Bonneville. Bonneville Speedway is an area of the Flats near Wendover, Utah, that is marked out for motor sports. It is particularly noted as the venue for numerous land speed records. The salt flats were first used for motor sports in 1912, but didn't become truly popular until the 1930s when Ab Jenkins and Sir Malcolm Campbell competed to set land speed records. The annual Speed Week is held in mid-August.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
psalm d adekolu
[email protected]The glaze was a bit too tart for my taste.
Imran Kham
[email protected]I made this for my family and they loved it. The lamb was so tender and juicy.
mike Gitari
[email protected]This recipe was easy to follow and the lamb turned out amazing! I've already shared it with all my friends.
Manfred Maitre
[email protected]The lamb was a bit overcooked for my taste.
Mehedi hasan Rifat
[email protected]I followed the recipe exactly and the lamb turned out perfectly. Will definitely be making this again!
Abdul Qudeer
[email protected]I've made this recipe several times and it's always a hit. It's my go-to recipe for special occasions.
Emalise Lugo
[email protected]This was the best lamb I've ever had!
Sports and Fun Of Pakistan
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was so tender and the glaze was delicious.
Riman kanti shil
[email protected]This recipe was a bit too complicated for me, but the lamb turned out great.
Lethabo Moyo
[email protected]The lamb was a bit tough.
Menna Essam
[email protected]I made this for a dinner party and everyone raved about it. Definitely recommend.
Rimon Sheikh
[email protected]This recipe is a keeper! The lamb was so flavorful and the glaze was the perfect balance of sweet and tart.
Cabdi shakuur Agaf
[email protected]The glaze was a bit too sweet for my taste.
Gift Kevin
[email protected]This was my first time cooking lamb and it turned out great! Thanks for the recipe!
Fakhar Iqbal
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the glaze is to die for.
Soban zareef
[email protected]The lamb was a bit dry, but the glaze was delicious.
Yousaf Arin
[email protected]This recipe was easy to follow and the lamb turned out amazing! The glaze was the perfect touch. Will definitely be making this again.
Tshepi Morongwa
[email protected]My family absolutely loved this dish! The lamb was cooked perfectly and the raspberry glaze was a delicious complement. I will definitely be making this again.